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Nutrition: Per serving

  • kcal398
  • fat17g
  • saturates4g
  • carbs22g
  • sugars19g
  • fibre3g
  • protein37g
  • salt0.7g
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Method

  • step 1

    Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.

  • step 2

    Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

RECIPE TIPS
DON'T HAVE A SLOW COOKER?

Once you’ve browned the chicken and cooked the onions and garlic, put everything back in the pan with the other ingredients, cover with a lid and simmer gently for 1-1½ hrs until the chicken is really tender.

Recipe from Good Food magazine, July 2019

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Comments, questions and tips (49)

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Overall rating

A star rating of 4.7 out of 5.107 ratings

jesspoulton01945439

I made this today with a few tweaks, little extra passatta and no sugar, towards the end I added a splash of water as it seemed a tad dry but we was out all day so it had been cooking on low for 8 hours instead of 6 so that could of been why none the less tasted great and texture of the chicken was…

vanak9009106780

Can i help you , Visit = tinyurl.com/bdhwz4k6

vanak9009106780

Can i help you , Visit = tinyurl.com/bdhwz4k6

elizabethraynor197872653

We really enjoyed this on brioche burger buns and with onion rings yum

heatherml6

question

This is very very oily - any ideas to remove ?

katemull5544785

I’d skim oil off top. I use breasts because less oil.

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